求翻译：研究了以桑葚、葡萄为主要原料加工复合果酒的工艺。通过正交实验，确定影响复合果酒的因素及最佳参数为：桑葚汁和葡萄汁的配比2：1，蔗糖量5%，发酵天数7d，发酵温度25℃。该产品口感清爽、风味纯正、酸甜适口，是一种具有开发潜力的新型果酒。是什么意思？

Mulberry, grape compound wine as the main raw material processing technology. By orthogonal experiments to determine the factors affecting the composite wine and the best parameters: the ratio of 2:1 of the mulberry juice and grape juice, sugar content 5%, the number of fermentation days 7d, the fer

To study the mulberries, and grapes as the major raw material for processing composite kiwifruit juice processing. The orthogonal experiments to determine what factors affect the composite Berry and the best parameters are: mulberries juice and grape juice with more than 2:1, and 5 per cent sugar, b

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Research with mulberry, grapes as the main raw material processing technology of compound fruit wine. By orthogonal experiments to determine the impact factor and optimum parameters of composite wine: mulberry juice and grape juice ratio 2:1, sucrose 5%, days of fermentation 7d, fermentation tempera

正在翻译，请等待...